Spicy Shrimp & Quinoa Skillet

This Spicy Shrimp & Quinoa Skillet brings restaurant-quality flavor to your weeknight dinner table in under 30 minutes. Succulent shrimp are seasoned with a bold blend of spices and seared to perfection, then combined with fluffy quinoa and a vibrant medley of bell peppers, corn, and tomatoes. The result is a colorful, protein-packed meal that satisfies both your hunger and your craving for bold, exciting flavors. Inspired by Latin American cuisine, this one-pan wonder features the perfect balance of heat from cayenne pepper and red pepper flakes, brightness from fresh lime juice, and earthiness from cumin. The quinoa serves as an ideal base, soaking up all the delicious flavors while providing a complete protein and gluten-free alternative to traditional rice or pasta dishes. What makes this recipe truly special is its versatility and convenience. Everything cooks in a single skillet, which means minimal cleanup and maximum flavor development as the ingredients meld together. The quinoa is cooked directly in the pan with broth, infusing it with savory depth, while the vegetables maintain their crisp-tender texture. Whether you're following a gluten-free diet or simply looking for a nutritious, flavorful dinner that comes together quickly, this dish delivers on all fronts.

Ingredients

• 1 cupquinoa, rinsed and drained
• 2 cupsgluten-free chicken or vegetable broth
• 1.5 lbslarge shrimp, peeled and deveined
• 3 tbspolive oil, divided
• 1 mediumred bell pepper, diced
• 1 mediumyellow bell pepper, diced
• 1 smallred onion, diced
• 4 clovesgarlic, minced
• 1 cupcorn kernels, fresh or frozen
• 1 cupcherry tomatoes, halved
• 1 tspchili powder
• 1 tspground cumin
• 1 tsppaprika
• 1/2 tspcayenne pepper
• 1/4 tspred pepper flakes
• 1 tspsalt, divided
• 1/2 tspblack pepper
• 2 mediumlime, juiced
• 1/4 cupfresh cilantro, chopped optional
• 1 mediumavocado, sliced optional

Method

1. Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. 0:05
2. Pat the shrimp dry with paper towels and place in a medium bowl. Season with chili powder, cumin, paprika, cayenne pepper, red pepper flakes, 1/2 teaspoon salt, and black pepper. Toss to coat evenly. 0:06
3. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
4. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside. 0:05
5. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the diced red onion and cook for 2-3 minutes until softened, stirring occasionally. 0:05
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. 0:04
7. Add the diced bell peppers and corn to the skillet. Cook for 3-4 minutes, stirring occasionally, until peppers begin to soften. 0:05
8. Add the rinsed quinoa to the skillet and stir to combine with the vegetables. Toast for 1 minute. 0:04
9. Pour in the broth and add the remaining 1/2 teaspoon salt. Stir well and bring to a boil. 0:05
10. Once boiling, reduce heat to low, cover the skillet with a lid, and simmer for 15 minutes until quinoa is tender and liquid is absorbed. 0:05
11. Remove the lid and fluff the quinoa with a fork. Add the halved cherry tomatoes and stir gently to combine. 0:04
12. Return the cooked shrimp to the skillet, nestling them into the quinoa mixture. Cook uncovered for 2 minutes to heat through. 0:05
13. Remove from heat and drizzle with fresh lime juice. Toss gently to combine all ingredients. 0:04
14. Garnish with chopped cilantro and serve with sliced avocado if desired. Serve immediately while hot. 0:04